Sea Scallops and Capers Fettuccine Pasta – Dagostino Pasta

Sea Scallops and Capers Fettuccine Pasta

The taste of pan seared scallop pasta paired with a fresh white wine caper sauce will make you want to make this recipe every week. 

Read further to learn how we make this light and herby pasta recipe.
  

30 minutes | Serves 2-3

 


Ingredients for Sea Scallops and Capers Fettuccine Pasta

12 oz of frozen or fresh scallops

  ½ cup fresh mint

½ cup fresh basil

1 cup parsley

1 squeeze of lemon juice

1 Splash of white wine

2 garlic cloves

¼ drained capers

4 chopped plum tomatoes

1 tbsp ground pepper

  ½ cup extra virgin olive oil

1 box of Dagostino’s Fettuccine



 

 


Directions for Sea Scallops and Capers Fettuccine Pasta

    1. Bring a large pot of water to a boil. Add D’agostino’s Fettuccine. Cook the pasta according to the package or until al dente. Don’t forget to salt your pasta water!

    2. Add the mint, basil, parsley, garlic, capers, tomatoes, red pepper flakes, pepper, and olive oil to a blender and blend until pureed.

    3. Put into a serving bowl, add the cooked fettuccine, and toss together.

    4. Place frozen Scallops and a small amount of olive oil onto a nonstick pan on medium high heat. (if you’re using fresh scallops, lightly dry them with a paper towel before adding to pan)

    5. Add Lemon juice and a dash of white wine to the pan. 

    6. Once slightly cooked, season the scallops with salt and pepper to taste. 

    7. Cook the scallops until there’s a golden pan sear. This will be about 3-5 minutes depending on how big you scallops are. 

    8. Add the scallops to the fettuccine mixture, and toss.

    9. Serve with toasted french bread

 PRO TIP: This recipe can be extra rich by adding heavy cream and parmesan cheese, and by substituting fettuccine pasta for angel hair pasta.

 

Buon Appetito! Enjoy our Sea Scallops and Capers Fettuccine Pasta.



 

 


About Dagostino Handmade Pasta

From Lemons to Premium Pasta...

Our founders, the Fresina Family, were some of the original lemon farmers in Sicily during the early 19th century. During that time, Sicilians created settlements in New Orleans as citrus traders and brought pasta with them on their voyage. The Fresina Family felt right at home in Louisiana which led to The Fresina Macaroni Manufacturing Company being born in 1926. This began the foundation of 3 generations of hard-work and implementing traditional Italian methods to create handmade pasta that is now Dagostino Pasta. 

We continue to stick to our Italian roots by producing our pasta the old-fashioned way right here in Baton Rouge. Our centuries-old delicate method consists of small quantities of pure semolina pasta cut through bronze, carefully looped over wooden rods, straightened and the air-dried in wooden cellars. We are dedicated to preserving our family traditions and Italian customs for many more generations to come.

Every pure artisan pasta deserves to be paired with a delicious sauce. Dagostino has some of the most authentic sauces available outside of Italy. Our fresh herb and spice blend is unique, preservative free, and all handmade in small batches. We pride ourselves for our ingredients being all-natural and preservative free, providing you with premium artisan pasta and tasty sauces to enjoy.

You will experience our time-honored family treasure in every meal.